FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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What temperature should you hold cold foods?
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41 degrees F or higher
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41 degrees F or less
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51 degrees F or higher
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All of the above
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Explanation:
Detailed explanation-1: -Maintain cold food at 41°F or below. Frozen food must remain frozen. Thaw in the refrigerator, under running water or as part of the cooking process.
Detailed explanation-2: -Temperature danger zone: 41 to 135 degrees F. The longer food is in the temperature danger zone, the more time pathogens have to grow. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. If food is held in this range for four or more hours, you must throw it out.
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